Spinach Lasagna Recipe

Name: Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (24-oz.) jar pasta sauce; 1/4 teaspoon dried crushed red pepper; 2 1/3 cups heavy cream, divided; 32 ounces ricotta cheese; 1 ounce fresh basil, chopped; 1/2 teaspoon kosher salt; 2 cups freshly shredded Parmesan cheese, divided; 4 large shallots, thinly sliced; 1/3 cup olive oil; 8 garlic cloves, minced; 2 (10-oz.) packages fresh baby spinach; 2 tablespoons butter; 1 tablespoon all-purpose flour; 12 no-boil lasagna noodles; 1 (12-oz.) jar roasted red bell pepper strips, drained

Servings: persons

1 (24-oz.) jar pasta sauce
1/4 teaspoon dried crushed red pepper
2 1/3 cups heavy cream, divided
32 ounces ricotta cheese
1 ounce fresh basil, chopped
1/2 teaspoon kosher salt
2 cups freshly shredded Parmesan cheese, divided
4 large shallots, thinly sliced
1/3 cup olive oil
8 garlic cloves, minced
2 (10-oz.) packages fresh baby spinach
2 tablespoons butter
1 tablespoon all-purpose flour
12 no-boil lasagna noodles
1 (12-oz.) jar roasted red bell pepper strips, drained

1
Preheat oven to 350u00b0. Combine first 2 ingredients and 1 cup cream. Separately combine ricotta, next 2 ingredients, and 1 cup Parmesan. Saute shallots in hot oil in a Dutch oven over medium-high heat 3 minutes. Add garlic; saute 1 minute. Remove shallot mixture.
2
Add one-third of spinach to Dutch oven; cook over medium-high heat 1 minute or until wilted. Place spinach in a colander; drain. Repeat with remaining spinach.
3
Cook butter and flour in Dutch oven over medium heat, stirring constantly, 1 minute. Add 1 1/3 cups cream; bring to a boil. Remove from heat; add spinach and shallots.
4
Pour 1/2 cup sauce mixture in a 13- x 9-inch baking dish coated with cooking spray; top with 3 lasagna noodles. Layer half of spinach mixture, half of roasted peppers, 3 lasagna noodles, and half of ricotta mixture over pasta. Repeat layers; top with 3 lasagna noodles. Pour remaining sauce mixture over top. Place baking dish on a foil-lined baking sheet.
5
Bake at 350u00b0 for 1 hour. Top with 1 cup Parmesan, and bake 15 minutes. Let stand 30 minutes.

2854

kcal

Calories

126

Fat

326

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (24-oz.) jar pasta sauce, 1/4 teaspoon dried crushed red pepper, 2 1/3 cups heavy cream, divided, 32 ounces ricotta cheese, and more.

Yes, Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Lasagna

How did you like this recipe?

Frequently Asked Questions